Imagine a bounty chocolate bar turned into a cake. Yes, thats what you get in this cake. Soft buttery coconut cake topped with a rich chocolate ganache, how good this combination looks. This chocolate coconut cake is one of my all time favorite flavour combination. Enjoy a piece of bounty bar cake with a cup of black coffee and you are in heaven.
Chocolate Coconut Cake Recipe
I had this idea of making a bounty inspired cake for a long time. Since bounty is my all time favourite chocolate, I love it more than anything else. Also coconut is my favorite flavouring of choice, So this combination is a success.
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About Chocolate Coconut Cake
Did you know chocolate and coconut makes the perfect combo in any desserts. Even I have tried many with this flavour combinations, check my chocolate coconut biscuit rolls, chocolate coconut brownies, chocolate coconut bars, no bake chocolate coconut cookies, and coconut bon bons. See the list keeps getting longer.
This proves how much I love the combination of coconut and chocolate. This cake is my latest addition and it is a super moist and decadent coconut flavoured cake topped with rich chocolate topping. This cake taste similar to bounty bars and is perfect for any occasions.
In this recipe, I used coconut in two form. I added desiccated coconut and coconut extract. If you cannot find coconut extract, you can leave it out. The desiccated coconut provides enough coconuty flavour in this cake.
I made the cake with basic ingredients like butter, sugar, eggs, flour, raising agents, coconut and milk. The topping is chocolate and butter melted together. When combined this truly turns into a spectacular dessert. Enjoy with a cup of coffee and you will love it or pack in your kids lunch box.
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Ingredients
- Flour – I used plain flour for the cake batter. You can use whole wheat flour as well, but the cake will be slightly denser.
- Sugar – I used granulated sugar for the cake batter. Brown sugar cannot be substituted, it will affect the texture of the cake. If you want, you can reduce the sugar from ¾ cup to ½ cup.
- Butter – use softened unsalted butter, it provides the moistness for the cake.
- Eggs – I used 2 large eggs. If you prefer to make this eggless, use my eggless vanilla cake recipe.
- Flavourings – coconut extract and vanilla extract are the flavouring in the cake. You can leave out coconut extract if you don’t have it,
- Raising Agent – baking powder is the only rising agent.
- Milk – adjust the amount of milk needed, depending upon the texture of the cake.
- Coconut – I used desiccated coconut for the cake, it adds moisture and the coconut flavour.
- Chocolate topping – for the topping I am using semi sweet chocolate and butter melted together.
Step by Step Pictures
1)Preheat oven to 180 degree C (360 degree F). Line a 25 cm square cake pan with parchment paper and set aside.
2)Take softened butter and sugar in a mixing bowl.
3)Add in coconut extract. This surely amp up the coconut flavour in this cake. You can skip this entirely.
4)Now add in vanilla extract and mix well.
5)Now mix butter with sugar until creamy. I used my spatula to combine this.
6)Now add in the eggs.
7)Mix the eggs into the butter and sugar mixture until creamy and thick.
8)This is all purpose flour mixed with baking powder and salt. I mixed this earlier. Now add this into the batter. Use a spatula to mix the flour gently into the butter sugar egg mixture.
9)Add in milk little at a time and fold the batter gently using a spatula.
10)Add in desiccated coconut into the batter and fold gently. This is your coconut cake batter.
11)Spoon the batter into the prepared baking pan. Spread evenly.
12)Place the cake pan into the preheated oven and bake for 25 to 35 mins until a toothpick inserted comes out clean. Remove the cake from oven and allow it to cool completely.
13)While the cake is cooling, make the chocolate butter spread. Take chocolate and butter in a sauce pan and melt gently so chocolate is melted.
14)Allow the melted chocolate to cool slightly.
15)Once the cake is completely cold. Pour the chocolate over the cake and spread evenly.
16)Chill in fridge for 30 mins. Slice into pieces.
17)Serve.
Expert Tips
- You can use half whole wheat flour and half plain flour for the cake batter.
- Instead of using desiccated coconut, you can use freshly grated coconut. The shelf life for the cake will be shorter if using fresh.
- Depending on the pan size you use, the baking time will vary.
- You can use any chocolate for the topping. Dark, milk can be used.
- Chopped walnuts, almonds can be mixed into the topping for crunchy texture.
Storage and Serving
This coconut chocolate cake can be stored at room temperature for 2 days. Store in fridge for longer period. Enjoy this cake with a cup of coffee or pack in your kids lunch box.
FAQ
Q: Can I leave out coconut extract in this recipe?
Yes, you can leave out coconut extract and use only vanilla extract instead.
Q: Can I use fresh coconut instead of desiccated coconut?
Instead of using desiccated coconut, you can use freshly grated coconut. The shelf life for the cake will be shorter if using fresh.
Q: Is there substitute for eggs in this cake recipe?
There is no substitute for eggs in this recipe. If you prefer to make this eggless, use my eggless vanilla cake recipe as base. Add coconut into the batter and make as usual.
📖 Get Recipe
Chocolate and Coconut Cake Recipe (Bounty Bar Cake)
Imagine a bounty chocolate bar turned into a cake. Yes, thats what you get in this cake. Soft buttery coconut cake topped with a rich chocolate ganache, how good this combination looks. This chocolate coconut cake is one of my all time favorite flavour combination. Enjoy a piece of bounty bar cake with a cup of black coffee and you are in heaven.
Nutrition
Nutrition Facts
Chocolate and Coconut Cake Recipe (Bounty Bar Cake)
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
